Easy 1-Bowl Mini Pumpkin Chocolate Chip Muffins

August is just about over and fall vibes are all around. It’s my favorite time of year! These muffins are a staple for fall time in my house. Making them is super easy.

They are, dare I say… moist. And they are bite sized which is perfect for a quick sweet fix OR dangerous when you end up popping several in your mouth (me!). My waist doesn’t love how easily it is to pop several in my mouth. Honestly, it’s worth it though.

This recipe is perfect if you need something to take to a work event, tailgate, family gathering, party, etc. Since this recipe makes about 75-80 mini muffins – you’ll want to share the love! I’ve made them to bring to a football tailgate and neighborhood BBQ – both events allowed for me to also keep plenty for my family at home. The muffins are an instant party hit.

I highly recommend pairing them with your favorite pumpkin coffee for cozy fall vibes too! Bonus points if you light a scented candle and open up a good book to go with!

But scarfing a muffin down as you walk by the container of them is also acceptable (guilty)!

What you will need:

mini muffin pan – I only have 1 so I have to do about 4 rounds of muffins in the oven, but you can do this with more than 1 pan as well
mixing bowl – this recipe only takes one medium/large sized mixing bowl
whisk, mixing spoon and/or electric mixer – I have a handheld electric mixer, but for this recipe I prefer to mix it all together with a big spoon. I do whisk together the eggs, but don’t love using it for the rest of the ingredients.
cooling rack
flour
granulated sugar
eggs
pumpkin – some cans are 15oz and some are 16oz, either works
baking powder
baking soda
cinnamon
pumpkin pie spice
salt
mini chocolate chips
oil – I personally use olive oil, but vegetable oil or another alternative could work too.
non-stick spray – I have never made this recipe with muffin wrappers and I would recommend only doing the non-stick spray. They come out really nicely with just using the non-stick spray.

Step by Step Instructions:

Preheat your oven to 400. Spray your mini muffin pans with non-stick spray and set aside.

In a medium/large mixing bowl, slightly beat the 4 large eggs. No need to beat them as if making scrambled eggs.

Add: 2 cups sugar, 15oz pumpkin, 1 1/2 cup oil, 3 cups flour, 2tsp baking soda, 2tsp baking powder, 1tsp cinnamon, 1/2tsp pumpkin pie spice and 1tsp salt. You can start stirring the ingredients as you add them in or you can wait until all of the ingredients are in the bowl before mixing them all together. I typically wait until all the ingredients are in the bowl before mixing well.

Stir in 12oz mini chocolate chips.

Fill your prepared mini muffin pans about 1/2 way to 3/4 way full. Honestly, I scoop what I end up scooping so about half of the muffins end up 1/2 way filled and the other half about 3/4 of the way full.

Bake for 10-minutes. Check your biggest muffin in the center with a toothpick to make sure it comes out clean. If it does, remove the muffins from the pan with a butter knife and transfer to your cooling rack. They do not need to sit in the pan before cooling.

Repeat filling your mini muffin pans and baking in the oven for 10-minutes until the batter is all used up. Make sure to spray your pan between each batch you place in the oven. When I run out of room on my cooling rack – I will transfer muffins that are cooled to either an open container or parchment paper laid out on my counter. The muffins don’t take too long to cool.